Friday , 19 January 2018

Pork Scaloppine with a Lemon Caper Sauce

I’ve been pretty busy at work and absolutely loving it.  I’m kind of a weird mix.  Don’t get me wrong, I love the days when I just get to lay around and relax.  I am all about the vacation and enjoy every minute of it.

But when I’m at work, in my opinion anyway, there is nothing worse than being bored.  I hate it – time goes by sooooo…..slowly…..

I’m the most productive under pressure.  Case in point – when we go out to dinner at a new place, I’m so torn that I want to order 4 different things just to try them all (please don’t tell me I’m the only one who does that).  I actually make the server come to me last so I get the pressure of everyone else having ordered and the server staring at me to make a decision.  It gives me the motivation to finally settle on something and just go with it.

So what does this have to do with the recipe I’m sharing?

Well absolutely nothing.  I just felt like sharing.

Alright so let’s talk food, the goodness that is the dish.  Here’s the deal about my husband – I’ve mostly gotten him used to what a normal portion size should look like.  But I know it’s hard for him, me and really any one.  When you look at these giant 10 to 11 in plates and you see a generous recommended portion on it, well, it looks tiny!  I mean you look at half a cup of rice and you think, “That’s it?!”

So on a side note, I’m super excited to announce that I just bought all new plates and they should be winging their way here as we speak.  I actually had to buy “salad” plates instead of actual “dinner” plates to get a more realistic size.

And ok, I totally keep getting distracted.  Back to the point about this dish.  The two pieces you see in that pretty *cough cough* picture above is actually only about 3.5 oz.  Seriously.  That’s why I love making dishes like this.  It just looks like way more when you see.

When I served my husband his plate he was super excited and said, “I get all this?”  Umm, yeah.  You definitely get 3.5 oz but it just looks like a bigger portion than it actually is.

On the side is a simple sautéed Parmesan Spaghetti squash dish.  To get some green in there, feel free to add in a side salad.

Pork Scaloppine with a Lemon Caper Sauce

Prep Time: 15 minutes

Cook Time: 8 minutes

Servings: 4

Calories per serving: 272

Fat per serving: 9

Pork Scaloppine with a Lemon Caper Sauce


    For the Pork
  • 1 lb pork tenderloin
  • 1 ½ cups whole wheat panko
  • ½ cup Parmesan
  • 1 Tbsp Italian seasoning
  • Salt and Pepper, to taste
  • 1 egg white
  • 1 tsp water
  • For the Sauce
  • 1 Tbsp unsalted butter
  • 1 Tbsp white whole wheat flour
  • 1 cup chicken stock
  • 2 Tbsp capers
  • 1 Tbsp lemon zest
  • 1 Tbsp lemon juice
  • ½ Tbsp Italian seasoning
  • Salt and Pepper, to taste


    To Make the Pork
  1. Preheat the broiler and line a broiler pan with foil.
  2. In one bowl combine panko and Parmesan. In another bowl whisk together egg white and water.
  3. Cut the pork into 8 equal width pieces and place each individual piece between two pieces of wax paper or plastic wrap. Pound each piece to ¼ inch thickness and then season with Italian seasoning, salt and pepper, patting lightly. Dip each piece into the egg mixture and then crust both sides in the panko/Parmesan and place on the broiler pan.
  4. Broil for about 3 – 4 minutes per side, flipping once.
  5. To Make the Sauce
  6. For the sauce, melt butter in a saucepan over medium high heat. Whisk in flour and cook 1-2 minutes. Whisk in broth, then add capers, zest, lemon juice, and sage and cook sauce until smooth and thickened, about 6-10 minutes.

Italian Spaghetti Squash

Prep Time: 10 minutes

Cook Time: 1 hour

Servings: 4

Calories per serving: 164

Fat per serving: 7.2

Italian Spaghetti Squash


  • 1 (3 lb) spaghetti squash, halved lengthwise and seeds removed
  • 3 tsp olive oil, divided
  • ¼ cup Parmesan
  • ½ Tbsp basil
  • ½ Tbsp oregano
  • Salt and Pepper, to taste


  1. Preheat oven to 400.
  2. Brush the cut sides of the squash with 1 tsp oil and place, cut side down on a baking sheet. Roast squash until tender, about an hour.
  3. Scrape squash with a fork to make long strands. In a bowl combine squash, 2 tsp oil, Parmesan, basil, oregano, salt and pepper. Toss to combine.

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  1. That spaghetti squash looks interesting, I hope I can find those here. Is it a real fruit or you just shaped squash into spaghetti strands?
    Raymund recently posted..Pisto ManchegoMy Profile

  2. Nice trick with the meat.

  3. This combo sounds perfect for me. The spaghetti squash is such a healthy option to go with the pork!
    Tina (PinayInTexas) recently posted..PiTCC Goes Italian with Risotto alla Marinara from Manu’s MenuMy Profile

  4. Dear FJ – LOVE how you turned tenderloin into scallopine without all the added expense. This must me one delish dinner. Would love some and the Italian lemony caper sauce is lovely too.

    PS – I also like the way you make it a point to add a healthful side. You are so good 🙂

    chow 🙂 Devaki @ weavethousandflavors

  5. wait wait wait… So, you work, you’re in school for MBA and you cook every day too!??! WOW You’re a superwoman!! haha.. When I was in school, I could barely balance work and homework! Cooking / baking was out of the question unless it was instant noodles! lol.
    Anyway, this pork looks really delicious. I really love the lemon caper sauce and the squash on the side too!!
    Sammie recently posted..8-Layered Double-Crusted Red Velvet CheesecakeMy Profile

  6. This lovely dish is right up my street. Love the few simple ingredients but all robust flavours that are sure to wow the tastebuds. You remind me that I need to revisit spaghetti squash. It made an appearance here a few years ago but I cannot find it commercially – a good reason to grow my own I guess.
    Hester @ Alchemy in the Kitchen recently posted..Hot Cross Buns – and an Invitation to Commit Gluttony!My Profile

  7. what a great meal! that lemon caper sauce sounds fantastic!
    Jenn and Seth (@HomeSkilletCook) recently posted..Carbonara Dip, with Brie and PancettaMy Profile

  8. What a great trick with the plate! I did read once that using smaller plates help to reduce potion size while making you “feel” like you have a plateful of food! 🙂 The scalloppine looks so crispy, just the way I like it, and that lemon caper sauce – perfect! New plates – how exciting!
    mjskit recently posted..Cucumber CrostiniMy Profile

  9. Lemon caper sauce! I’m in! I love capers although my husband is not into it. It looks so good on scalloppine!
    Nami | Just One Cookbook recently posted..Stir Fried Shrimp & Asparagus in Black Bean Sauce – Guest Post By Wok With RayMy Profile

  10. The whole wheat panko coating look wonderful on these! I love lemon caper sauce on everything. Perfect combination!
    Susan recently posted..Easter Bunny Bait and Phyllo NestsMy Profile

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